Paris at Home: Watermelon Salad with Feta, Mint, and Pine Nuts from Frenchie
A bit earlier this month, my good friend Jackie posted a recipe for a watermelon and feta salad.
I was at my desk when I read her post, working through lunch, and all I wanted at that moment was to jump through the screen and eat that salad. I came home that day and flipped through my copy of the Frenchie cookbook, and lo and behold: a watermelon salad.
At the restaurant, they make this with ricotta salée, which I couldn’t find on short notice, so I used feta. It’s a simple little recipe, but it’s pretty, seasonal, and satisfyingly refreshing.
- 1/2 teaspoon butter
- 1 scant teaspoon pine nuts
- 4 1" cubes of seedless watermelon
- 1 1" cube feta cheese or ricotta salée
- 6-8 small mint leaves
- 2 teaspoons extra virgin olive oil
- flaky salt to taste
- Heat the butter in a small skillet over medium heat and add the pine nuts. Heat for a couple of minutes until fragrant and lightly toasted. Remove to a paper towel to drain and cool.
- Arrange the cubes of watermelon on a plate. Slice the feta very thinly and arrange over, around, and between the watermelon pieces, then do the same with the mint leaves.
- Scatter the pine nuts over the plate, drizzle with olive oil, and sprinkle with a pinch of flaky salt.
Adapted from La cuisine du Frenchie at home.
Music to cook by: Undertow [Sara Bareilles // Careful Confessions]